Description
Discover how to create a mouthwatering Blackened Venison Backstrap with our easy recipe. Perfect for a delicious and flavorful meal!
Ingredients
Scale
- 1 pound (454 g) beef backstrap (450 grams)
- 2 tablespoons (30 ml) vegetable oil (30 milliliters)
- 1 tablespoon (15 ml) paprika (8 grams)
- 1 tablespoon (15 ml) garlic powder (8 grams)
- 1 tablespoon (15 ml) onion powder (8 grams)
- 1 teaspoon (5 ml) chili powder (2 grams)
- 1 teaspoon (5 ml) dried thyme (1 gram)
- 1 teaspoon (5 ml) dried oregano (1 gram)
- 1 teaspoon (5 ml) black pepper (2 grams)
- 1 teaspoon (5 ml) salt (6 grams)
Instructions
- Pat the venison backstrap dry with paper towels.
- In a small bowl, mix paprika, garlic powder, onion powder, cayenne pepper, dried thyme, dried oregano, black pepper, and salt.
- Rub the venison backstrap with olive oil, coating it evenly.
- Generously apply the spice mixture to the venison, ensuring all sides are covered.
- Preheat a cast-iron skillet over medium-high heat until very hot.
- Place the venison backstrap in the skillet.
- Sear for 3-4 minutes on each side, forming a dark crust.
- Check the internal temperature for desired doneness (130°F/54°C for medium-rare).
- Remove the venison from the skillet and let it rest for 5-10 minutes.
- Slice the venison backstrap against the grain and serve.
Notes
- Marinate the venison backstrap in the spice mixture for a minimum of 30 minutes for a more robust flavor.
- Use a meat thermometer to ensure the venison backstrap reaches the ideal internal temperature based on your desired level of doneness.
- Allow the cooked venison to rest before slicing to enhance juiciness and flavor, as it allows the juices to redistribute.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Calories: 400
- Fat: 25g
- Protein: 40g
Keywords: blackened venison, backstrap recipe, cooking method, tender meat, flavorful spices, grilled perfection